Beef Tenderloin

This beef tenderloin recipe has NEVER failed if you follow it exactly.  When preparing this every Christmas Eve my grandson preps the beef for me before we roast it.  Be sure to have the tenderloin at room temperature, I leave it out for several hours.  Trust this Ina Garten recipe, it's the best!  8-10 servings, enough for leftovers for my grandson to have steak and eggs for breakfast!  

1 whole filet of beef tenderloin (4-5 pounds - butcher will place strings around it), 

at room temperature. (I buy mine at Whole Foods and it's expensive but worth it).

2 tablespoons unsalted butter at room temperature

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Instructions:

Preheat the oven to 500, yes 500 degrees!

Place the beef on a baking sheet and pat the outside dry with a paper towel.

Spread the butter on with your hands.

Sprinkle evenly on all sides with salt and pepper.

Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.

(We do 25 minutes and not a second longer).

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  

Remove the strings and slice the filet thickly.

*I serve it with blue cheese butter (Grandson's fave) to place on top, recipe to follow.